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Cioppino Seafood Stew

By by All-Clad

Images

Serves

Makes 4 to 6 servings

Ingredients

3 tablespoons olive oil

1 medium onion, chopped

½ large fennel bulb, finely chopped

4 garlic cloves, chopped

3 bay leaves

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes

Salt and black pepper

1½ cups dry white wine

1 (28-ounce) can diced tomatoes, with juice

1 (8-ounce) bottle clam juice

1 pound mussels, scrubbed, debearded

1 pound uncooked, peeled, large shrimp

1 pound skinless haddock or cod fillets, cut into 1-inch pieces

Shredded fresh basil leaves and minced parsley, for garnish

Procedure

Heat the olive oil in the All-Clad 8.4 qt. Pressure Cooker over medium heat. Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes. Season with salt and black pepper and sauté until onion and fennel are soft.

Add white wine and reduce by half, stirring periodically.

Add the diced tomatoes and clam juice. Bring to a simmer. Taste for salt and pepper.

Add seafood, placing the fish on top of the shell fish. Cover the pressure cooker.

Program 3 minutes into the timer and select prog 4. Turn the heat to high.

After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.

Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.

When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker. Taste and adjust for salt and black pepper.

Serve in soup bowls. Garnish with basil and parsley. Serve with crusty bread.

Cioppino Seafood Stew

By by All-Clad

Serves

Makes 4 to 6 servings

Ingredients

3 tablespoons olive oil

1 medium onion, chopped

½ large fennel bulb, finely chopped

4 garlic cloves, chopped

3 bay leaves

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes

Salt and black pepper

1½ cups dry white wine

1 (28-ounce) can diced tomatoes, with juice

1 (8-ounce) bottle clam juice

1 pound mussels, scrubbed, debearded

1 pound uncooked, peeled, large shrimp

1 pound skinless haddock or cod fillets, cut into 1-inch pieces

Shredded fresh basil leaves and minced parsley, for garnish

Procedure

Heat the olive oil in the All-Clad 8.4 qt. Pressure Cooker over medium heat. Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes. Season with salt and black pepper and sauté until onion and fennel are soft.

Add white wine and reduce by half, stirring periodically.

Add the diced tomatoes and clam juice. Bring to a simmer. Taste for salt and pepper.

Add seafood, placing the fish on top of the shell fish. Cover the pressure cooker.

Program 3 minutes into the timer and select prog 4. Turn the heat to high.

After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.

Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.

When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker. Taste and adjust for salt and black pepper.

Serve in soup bowls. Garnish with basil and parsley. Serve with crusty bread.